Lemon Cake with Lemon Mascarpone and Lady Fingers Recipe

Introduction

This Lemon Cake is a delightfully fresh and creamy dessert that combines tangy lemon curd with smooth mascarpone and delicate lady fingers. Perfectly layered and chilled, it offers a refreshing finish to any meal. Whether for a special occasion or a sunny afternoon treat, this cake is sure to impress.

Ingredients

• 4 large egg yolks
• 2/3 cup granulated sugar (134g)
• 1 Tablespoon lemon zest (6g, about 1 lemon)
• 1/3 cup lemon juice (80mL), fresh squeezed or limoncello
• pinch of salt
• 6 Tablespoons unsalted butter (85g), room temperature, chopped
• ¾ cup lemon juice (180mL), fresh squeezed (about 2-3 lemons)
• 1 cup water (240mL)
• 1/2 cup granulated sugar (100g)
• 1/4 cup limoncello (60mL), optional
• 8 oz mascarpone cheese (226g), room temperature
• 1 Tablespoon lemon zest (6g)
• 1 ½ cups heavy whipping cream (360mL)
• 1 package Lady Fingers (7 oz package, about 24 lady fingers, Savoiardi brand)
• White chocolate, grated on top, as garnish (optional)

Instructions

1. Step 1: Zest and juice the lemons, then set aside.
2. Step 2: Prepare the lemon curd by bringing about 2 inches of water to a simmer in a small saucepan over medium heat. In a heat-proof mixing bowl, whisk together the egg yolks, 2/3 cup sugar, 1 Tablespoon lemon zest, 1/3 cup lemon juice, and a pinch of salt. Place the bowl over the simmering water, reduce heat to medium-low, and whisk constantly until the mixture thickens to a gravy consistency, about 7-10 minutes. Remove from heat and stir in the chopped butter.
3. Step 3: Pour the lemon curd into a clean bowl and cover the surface directly with plastic wrap to prevent skin from forming. Refrigerate while preparing the rest of the ingredients.
4. Step 4: Make the lemon syrup by combining ¾ cup lemon juice, water, and ½ cup sugar in a saucepan. Bring to a boil, stirring to dissolve the sugar. Boil for 5 minutes, then remove from heat and cool to room temperature or refrigerate to speed cooling. Stir in limoncello if using.
5. Step 5: Whip the mascarpone by combining it with 1 Tablespoon lemon zest, then mixing in the heavy cream with an electric mixer until medium to stiff peaks form. Avoid over-mixing.
6. Step 6: Assemble the cake by quickly dipping each lady finger into the lemon syrup and lining the bottom of an 8×8 inch pan. Spread half of the whipped mascarpone over the lady fingers. Stir the lemon curd to loosen it, then spoon it evenly over the mascarpone layer. Add another layer of dipped lady fingers on top, and finish by smoothing or piping the remaining whipped mascarpone. Garnish with grated white chocolate, lemon zest, or lemon slices if desired.
7. Step 7: Refrigerate the cake for at least 2 hours or preferably overnight to allow flavors to meld and the dessert to set.

Tips & Variations

• Use fresh lemons for the best flavor; the zest and juice add vibrant brightness to the cake.
• If limoncello is unavailable or undesired, substitute with extra lemon juice or omit entirely for a non-alcoholic version.
• Be careful not to over-whip the mascarpone and cream mixture to maintain a smooth, creamy texture.
• For a different twist, try adding fresh berries between layers or use lime zest instead of lemon for a subtle change.

Storage

Store the lemon cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the texture and freshness. When ready to serve, you can let it sit at room temperature for 10-15 minutes to soften slightly. This cake is best enjoyed within a few days because the lady fingers may become too soft over time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this lemon cake ahead of time?

Yes, this cake tastes even better after chilling overnight, which helps the flavors meld and the layers set perfectly.

Can I substitute mascarpone with cream cheese?

You can use cream cheese as a substitute, but be aware that the flavor and texture will be slightly different—cream cheese is tangier and less creamy than mascarpone.

Lemon Cake with Lemon Mascarpone and Lady Fingers Recipe

Print Recipe

★★★★★

4.8 from 203 reviews

This refreshing Lemon Cake is a no-bake layered dessert featuring tangy lemon curd, syrup-soaked lady fingers, and a light whipped mascarpone cream. Perfect for a spring or summer treat, it combines vibrant citrus flavors with creamy textures and a subtle hint of limoncello for an elegant finish.

• Author: Marco
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 45 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Lemon Curd

• 4 large egg yolks
• 2/3 cup granulated sugar (134g)
• 1 Tablespoon lemon zest (6g, about 1 lemon)
• 1/3 cup lemon juice (80 mL, fresh squeezed or limoncello)
• Pinch salt
• 6 Tablespoons unsalted butter (85g), room temperature, chopped

Lemon Syrup

• 3/4 cup lemon juice (180 mL, fresh squeezed from about 2–3 lemons)
• 1 cup water (240 mL)
• 1/2 cup granulated sugar (100g)
• 1/4 cup limoncello (60 mL, optional)

Whipped Mascarpone Cream

• 8 oz mascarpone cheese (226g), room temperature
• 1 Tablespoon lemon zest (6g)
• 1 1/2 cups heavy whipping cream (360 mL)

Assembly

• 1 package Lady Fingers (7 oz package, about 24 lady fingers, Savoiardi brand)
• White chocolate, grated on top (optional, for garnish)

Instructions

1. Zest and Juice Lemons: Zest and juice the lemons and set aside for later use in the lemon curd and syrup.
2. Prepare Lemon Curd: Fill a small saucepan with 2 inches of water and bring to a simmer over medium heat. In a heat-proof mixing bowl, whisk together egg yolks, sugar, lemon zest, lemon juice, and a pinch of salt. Place the bowl over the simmering water (double-boiler method), reduce heat to medium-low, and whisk constantly until the mixture thickens to a gravy consistency, about 7-10 minutes. Remove from heat and stir in butter until melted and combined.
3. Cool Lemon Curd: Transfer the lemon curd into a clean bowl. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate while preparing the remaining ingredients.
4. Make Lemon Syrup: In a saucepan, combine lemon juice, water, and sugar. Bring to a boil, stirring to dissolve the sugar completely. Boil for 5 minutes then remove from heat. Transfer to a bowl, allow to cool to room temperature or refrigerate for faster cooling. Stir in limoncello if using.
5. Whip Mascarpone Cream: In a mixing bowl, combine mascarpone cheese with lemon zest. Using an electric mixer, gradually add heavy cream and whip until medium to stiff peaks form, taking care not to over-mix.
6. Assemble the Cake: Briefly dip each lady finger into the lemon syrup and line the bottom of an 8×8 inch pan with them. Spread half of the whipped mascarpone cream over the lady fingers evenly. Stir the chilled lemon curd to smooth, then spoon it over the mascarpone layer. Repeat by adding another layer of syrup-dipped lady fingers and finish by smoothing or piping the remaining mascarpone cream on top. Optionally, garnish with grated white chocolate and lemon zest or slices.
7. Chill: Refrigerate the assembled cake for at least 2 hours or overnight to allow the flavors to meld and the dessert to set properly.

Notes

• For a stronger lemon flavor, use fresh lemons for both zest and juice.
• Limoncello is optional but adds a nice depth and slight boozy note to the syrup and curd.
• Do not over-whip the mascarpone cream or it may curdle.
• Press plastic wrap on the lemon curd surface while cooling to prevent a skin forming.
• This dessert is best served chilled and within 24-48 hours for freshness.
• You can garnish with fresh lemon slices or additional lemon zest for presentation.

Keywords: lemon cake, lemon curd, mascarpone, lady fingers, no-bake dessert, limoncello dessert, easy lemon dessert